Cook the rice to package instruction with water- covered 35 minutes and then fluff with a fork and set aside.
I use 1/2 chicken broth and a pinch of salt to cook mine and I find it takes more liquid then package says so check it as it cooks .
Next, in a small bow and the sauce ingredients and then pour it over the shrimp.
Heat a sauté pan to medium and add the coconut oil and then the shrimp and sauce and cook about 2 minutes per side until pink - do not over-cook. :)
Last, portion out a scoop of rice to each bowl and add in the shrimp, sauce and top with fresh chives.
This recipe is so good and light. I also sometimes serve this with a lemon wedge to squeeze on top but not always.